Roasted Beet & Goat Cheese Bruschetta

28 April 2014

I love goat cheese. It's always in my fridge and I always excited to find new ways to highlight it. Beets are a perfect pair for goat cheese because they have a nice earthy bite to them and the textures are sublime together. This recipe feels fancy, but it's easy to make and is perfect for your next party because the visual impact is amazing! I brought these to canning club and they got great reviews, so I hope you will give them a try!

Start by roasting your beets in the oven at 400 degrees for about an hour. Make a foil packet and poke some holes to allow the steam to vent and put on a baking sheet. Cook until you can easily pierce the beets with a fork. Roast with the skins on and once they cool a bit, you can just use a paper towel to rub the skins off.

While the beets are roasting, lay bread slices out on a baking sheet and brush with olive oil. Bake in the 400 degree oven for about 5-10 minutes until toasted.

Dice the beets and put into a large bowl. Add radish or onion (for texture), dill, parsley, vinegar, salt, and pepper and stir. Cover and place it the fridge for at least 1/2 hour or more to let the flavors marry.

Combine goat cheese, cream cheese, and milk in a mixer and blend until soft and spreadable.

Assemble by spreading goat cheese mixture over the bread and leave a bit of a trench in the middle to help your brushetta stay in place. Add beet brushetta mixture (about a heaping teaspoon each) and top with a sprig of dill.